Nashville House & Home & Garden™

SEP-OCT 2018

Nashville House & Home & Garden™ is the area's #1 luxury home and garden publication. We're devoted to everything for decorating and remodeling.

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Page 21 of 80

In a medium frying pan that will fit the green beans, melt bu er, and add almonds unl they are toasted. Set aside in a bowl. Add green beans to skillet and connue to sr on low heat unl heated through. Season with salt and pepper. Add almond bu er and let it melt over the green beans. Tranfer to a serving bowl and top with almonds. Chewy Oatmeal Raisin Cookies Made with Spelt Flour Prep me: 15 minutes, Cook Time: 18 minutes Servinge: 16 cookies 1 cup + 1 tbsp. whole grain spelt flour 1 tbsp. ground cinnamon 1-1/2 tsp. baking soda 1-1/4 tsp. kosher salt ½ cup lightly packed light brown sugar ½ cup white sugar 11 tbsp. unsalted bu er, room temperature (154 grams) (see notes) 1 egg 1-1/4 teaspoon vanilla extract 2 cups old-fashioned oats (do not use instant) 1 cup golden raisins Mix flour, cinnamon, baking soda, and salt together in a bowl and set aside. In another bowl, cream bu er at medium speed. Cream the sugar with the bu er unl well mixed. Add the egg and the vanilla. Add the oats, mix well. Normally, one would add the flour mixture first, but spelt flour should not be over mixed, as the cookies will get tough. Aer adding the oats, add the flour mix- ture, then add the raisins. Bake at 350°F for 18 minutes, (depending on what size cookies are). Check cookies at 15 minutes. ◆ For more recipes visit our website:

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